Teresa's Recipes
Keto Bacon and Spinach Frittata
This Keto Bacon and Spinach Frittata is a perfect symphony of flavors. Crispy bacon, nutritious spinach, and creamy cheddar cheese come together in this low-carb delight. This is the perfect dish to start your day with or bring to your next brunch. Originating from Italy, Frittata is a delightful egg-based dish similar to a quiche. This version adds a modern, keto-friendly twist to a classic.
Ingredients
- 2 tablespoons Olive oil
- 1/2 teaspoon, freshly ground Black pepper
- 1/2 teaspoon Salt
- 1 cup, shredded Cheddar cheese
- 1/4 cup Heavy cream
- 6, large Eggs
- 2 cups, fresh Spinach
- 6 slices, cooked and crumbled Bacon
Dietary Notes
- Servings: 6
- Dish Type: Breakfast/Brunch
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 300
- Fat: 24g
- Carbs: 3g
- Protein: 18g
- Sodium: 650mg
- Sugar: 1g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the spinach and cook, stirring occasionally, until wilted, about 2-3 minutes. Remove from heat.
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
- Grease a 9-inch pie dish with the remaining tablespoon of olive oil. Spread the cooked spinach evenly across the bottom of the dish.
- Evenly sprinkle the crumbled bacon over the spinach.
- Pour the egg mixture over the spinach and bacon, ensuring it's evenly distributed.
- Top with the shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the frittata is set in the middle and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before slicing into wedges and serving.
Tips
- You can substitute spinach with other leafy greens like kale or swiss chard.
- Add a pinch of red pepper flakes for a spicy kick.
- Serve with a side of avocado for extra creaminess and healthy fats.